Ganache

Ian Boyd-Thorpe

Ian Boyd-Thorpe

16th December 2014

Ganache

Ganache

Ingredients

  • Chocolate Cremeaux:
  • • 250g milk
  • • 250g cream
  • • 80g egg yolks
  • • 60g sugar
  • • 225g dark chocolate
  • Salted caramel Sauce
  • • 250g sugar
  • • 350g cream
  • • Pinch sea salt
  • Red Wine Gastric:
  • • 100ml red wine vinegar
  • • 50g caster sugar
  • Coconut Congolais:
  • • 280g milk
  • • 140g sugar
  • • 400g coconut
  • • 4 eggs
  • Basic Ice Cream:
  • • 500g milk
  • • 500g cream
  • • 150g sugar
  • • 100g glucose syrup
  • • 230g egg yolk
  • • 500g coconut puree
  • • 50g malibu
  • Chocolate+Coconut Streusel:
  • • 320g flour
  • • 200g sugar
  • • 80g soft brown sugar
  • • 220g butter
  • • 60g cocoa powder
  • • 160g desecated coconut
  • Chocolate Caramel Tuile:
  • • 200g sugar
  • • 100g glucose
  • • 50g water
  • • 150g dark chocolate chips

Method

Chocolate Cremeaux:

1. Bring the milk and cream to the boil

2. Pour over the yolks and sugar while beating

3. Transfer back into the pan and cook like anglaise until the mix reaches 84 degrees

4. Pour mix gradually over the chocolate chips while whisking

5. Cool over iced water immediately.

Salted caramel sauce:

Make caramel with the sugar

Add the cream and salt

Boil until desired consistency

Red Wine Gastric:

Reduce to a syrup

Coconut Congolais:

Boil milk and sugar

Add coconut and cook until dry

Pour the mix into the mixer

Using the paddle gradually beat the eggs into the mix one at a time

Spoon the mix onto trays and bake at 180 for around 10 mins until lightly golden.

Basic Ice Cream:

Bring the milk, cream, sugar, glucose and any flavourings up to the boil

Pour over the egg yolks whilst whisking

If needed put back on the heat and cook like anglaise until the mix coats the back of a spoon

Pass then chill

Churn for service

Charge some of the mix in an espuma gun to make foam.

Chocolate+Coconut Streusel:

Pulse the flour, sugars, cocoa powder and butter to breadcrumbs

Empty into a large bowl, add the coconut and work to a smooth ball.

Allow to rest

Bake at 180 for 6 minutes or until golden.

Chocolate Caramel Tuile:

Boil the sugar, glucose and water to a golden caramel, beat in the chocolate chips and pour onto a silpat.

Allow to cool then blitz to a powder and re-bake at 180 to melt.

To assemble

1. Using bottles, dress the plate with lines, swirls and dots of the caramel sauce and gastric

2. Pipe 3 points of chocolate cremeaux

3. Place a shard of chocolate caramel tuile into each mound of cremeaux

4. Drizzle a little chocolate over the coconut congolaise then arrange onto the plate

5. Crush up the streusel and scatter evenly over the plate

6. Pipe one large mound of coconut espuma onto the plate

7. Grate chocolate over the plate

8. Finish with a large spoon of coconut ice cream.

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